Mediterranean Potato Salad

Because of the intense flavor of the dried tomato dressing no salting is necessary

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: 30 minutes one hour
  • Serves: 6
  • Suitable Diets: Low Fat, Low Sodium


  • 1 1/2 lbs new potatoes, quartered
  • 3/4 cup boiling vegetable or chicken broth saltfree
  • 1/2 cup Sun Dried Tomatoes not in oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon wine vinegar white or red
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1/2 cup sliced scallions
  • 1/2 cup diced celery


Cook potatoes in boiling water in a large saucepan for about 10 minutes, or until tender.Meanwhile, place dried tomatoes in a small bowl and cover with hot broth and set aside. Place olive oil, vinegar, basil, pepper and garlic in a blender or food processor. When dried tomatoes are soft, add to blender along with soaking liquid. Blend or process on high speed until nearly smooth small bits of tomato will remain.Drain potatoes and transfer to a serving bowl and toss with the green onion, celery, and dressing. Allow to stand 30 minutes. Stir before serving.